This was my second pear custard contribution to Thanksgiving, and I have to say that I preferred it over the other one from Simply in Season. I really liked the creamy texture contrasted with the underripe pears (which was an accident since that’s all the store had, but it worked out for the best. Plus, this was such an easy recipe that it could easily become an autumn go-to recipe.
Simply place 4-5 C sliced, peeled pears in a 9 inch pie crust.
Beat together 2 eggs, 1 C sugar, 1/4 C flour, 1/4 C softened butter, and 1 tsp vanilla until light and fluffy. Pour over the pears and bake at 450F for 10 minutes, reduce heat to 350F and continue baking until set (about 30Â minutes).
The verdict: Yes, I did get some questions about why I brought a PEAR pie. After all, apple and pumpkin are so much more popular. But after tasting this pie, the question became “why don’t we make more things with pears?” Even people who don’t like pears said that they liked this dessert.
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I just made this the other day too for the second time, but it always seems to need a lot more time in the oven to set well than it calls for. Otherwise, love the recipe.